Steak Kebabs with Chimichurri

Ingredients

• 1 3/4 lbs. Sirloin steak, diced into 1-inch cubes
• 1 large red onion, chopped into chunks
• 1 lb. cherry tomatoes or grape tomatoes
• 2 small zucchini, sliced 1/4-inch thick
• Salt and freshly ground black pepper
• Oil for brushing
• 1/3 cup olive oil
• 1/2 cup fresh parsley, no thick stems
• 1/4 cup fresh cilantro, no thick stems
• 1 tsp dried oregano
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp minced garlic

Directions

1. If you’re working with wooden skewers, soak them in water for at least 1 hour; overnight is fine, too. Heat the grill to medium-high, about 400 degrees, and make sure the grates are clean.
2. Slide the steak, red onion, tomatoes and zucchini onto the skewers. Brush them with just a very light coating of olive oil, using about 1 Tbsp total, then sprinkle with salt and pepper to taste.
3. Grill the kebabs for about 4 minutes on each side, or until the steak reaches 145 degrees in the center. Take them off the grill and rest them for 3 minutes.
4. As the kebabs cook, make the chimichurri. In a mixing bowl, whisk together the olive oil, parsley, cilantro, oregano, red wine vinegar, lemon juice and garlic, then add salt and pepper to taste.
5. Spoon the chimichurri over the warm kebabs and serve.